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Authentic Chili verde

Authentic Chili Verde made with roasted tomatillos, poblano peppers, jalapeños, and slow-cooked pork. A hearty, flavorful Mexican dish perfect for rice, tacos, or tortillas.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Sauce:
  • 2 pounds tomatillos husks removed and washed
  • 2 poblano peppers halved and deseeded
  • 2 jalapeños halved and deseeded
  • 1 large white onion cut into 8 wedges
  • 4 cloves garlic
  • 1 cup fresh cilantro
For the Pork:
  • 3 pounds pork shoulder or butt cut into 1-inch cubes
  • 2 tablespoons oil or bacon grease
  • 2 cups chicken or ham broth
  • 1 teaspoon cumin seeds toasted and ground (optional)
  • 2 teaspoons oregano
  • 1 tablespoon soy sauce or fish sauce or salt, to taste
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro

Method
 

Roast the Vegetables:
  1. Preheat broiler. Arrange tomatillos, poblanos, jalapeños, onion, and garlic on a baking sheet. Broil for 10–15 minutes until charred and blistered. Let cool slightly, then transfer to a blender with 1 cup cilantro and blend until smooth. Set aside.
Brown the Pork:
  1. In a large Dutch oven, heat oil over medium-high. Add pork cubes and brown on all sides. Remove and set aside.
Simmer the Chili Verde:
  1. To the same pot, add the broth, cumin, oregano, and blended tomatillo sauce. Stir, then return pork to the pot. Bring to a boil, then reduce to low. Cover and simmer for 2–3 hours until pork is tender. (Or cook in a 350°F oven or slow cooker: 4–5 hours on high or 8–10 hours on low.)
Final Seasoning:
  1. Remove from heat and stir in soy or fish sauce, lime juice, and chopped cilantro. Adjust salt if needed.
Serve:
  1. Serve hot with rice, tortillas, or as a taco or burrito filling. Garnish with fresh cilantro and lime wedges.

Notes

Use pork shoulder or butt for the best texture and flavor.
Broiling the vegetables enhances their flavor—don’t skip this step.
For extra heat, include serrano peppers or leave jalapeño seeds in.